Wild Mushroom Stroganoff

5.0 (1 reviews)

1 Tbsp. extra virgin olive oil
1 medium diced yellow onion
1 cup quartered cremini mushrooms
1 cup quartered shitake mushrooms
1 cup quartered oyster mushrooms
1 Tbsp. whole-wheat pastry flour
4 cups sauce (espagnole)
1/2 cup soy sour cream
1 Tbsp. ground mustard
4 Tbsp. chopped parsley

• Heat the oil and sauté the onion and mushrooms. Sprinkle in the flour and cook to a paste. Add the sauce espagnole and cook at a slow simmer for 20 minutes.
• Mix the soy sour cream and mustard together. Pour into the sauce and heat throughout.
• Garnish with the parsley.

Makes 4 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind